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中文
Meat Research
2005
,
Vol. 19
Issue (10)
: 29-31
DOI
: 10.7506/rlyj1001-8123-200510009
Application Research
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Study of Subsection Roast Technology of Preserved Ham
Zhang Houjun;Cui Jianyun;Ren Fazheng;Luo Jun
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Received:
20 October 2017
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TS251.4
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Articles by authors
Zhang Houjun
Cui Jianyun
Ren Fazheng
Luo Jun
Cite this article:
Zhang Houjun,Cui Jianyun,Ren Fazheng, et al. Study of Subsection Roast Technology of Preserved Ham[J]. Meat Research, 2005, 19(10): 29-31.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200510009
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I10/29
[1]
ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao.
Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
[J]. Meat Research, 2023, 37(5): 1-10.
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2005, Vol. 19 Issue (10): 29-31 DOI: 10.7506/rlyj1001-8123-200510009
